Exactamundo!

>>> I can tell y'all that NOTHING is more cleansing than FRESH garlic. Whole different animal than anything stored, light-years away from any extracts...<<<

'Tis the truth you speak!

Uny

Howdy backatcha!

('Sorry this is so long-winded, but if I don't explain everything now I'll get a zillion emails asking me to, so I thought I'd just 'ramble it out' now :)

What you say... >>>>i can munch a clove of organinc garlic fresh off the bulb and when it hits my stomach it lights my fire. its all i can do to keep from heaving. my mouth fills with a pint of spit instantly.<<<<

...has happened to me - and it DOES 'light yer fire'! (but there's a way to avoid 'the burn', more on that later)

A LONG time ago, I had tried to do Schulzes 5 day liver flush. It's a tincture & tea several times daily, with a 'morning flush drink'...consisting of citrus juice, 1-5 T of olive oil, 1-5 garlic cloves & 1 piece of ginger root. The first day you put in 1 T of olive oil & 1 clove, the next day 2, the next day 3, etc. On the third day (with 3 cloves...and EXTRA ginger, because I almost heaved on day 2), I almost threw up twice while trying to get it down, and when it hit my stomach I thought I was gonna faint (and explode). I gripped onto the side of the kitchen counter and literally willed myself not to throw up for several minutes (I don't know HOW I managed to stop myself...I guess it was the idea of how badly it would burn coming back out and the ginger finally kicking in). And that was THE end of raw garlic for me until a few months ago.

Because Rocky54 (my husband) has recently been diagnosed with a carotid blockage, and garlic is one of the things that will dissolve arterial plaque effectively (and several raw cloves daily is/will be part of his protocol), I had to "buck up" and 'face the garlic' again (because I will not "prescribe" or ask anyone to do anything that I haven't done or can't/won't do myself).

So, standing at the kitchen counter once again, I peeled, grimaced, then thoroughly chewed a HUGE single clove (organic of course). It was just about the size of half my thumb. I thought the skin was gonna peel off my tongue/mouth...and the burn followed all the way down to my stomach. But my husband munched his, and didn't feel ANY burn.


And that's how I discovered the liver flukes (and how to get the raw garlic in me without 'the burn'). That night was a coffee enema night, and after expelling the coffee I saw a whole lot of 'tomato skins' and lil 'pieces of tomato'...but I hadn't eaten any tomato for two days. :::rolled eyes in disgust...you bastards are gonna die VERY soon!:::

The next day (knowing I was NOT going to chew up another clove of garlic), I decided to try chopping/dicing the clove and adding it to a splash of juice and 'drinking it'. Wallah! It didn't burn my mouth and barely burned my stomach. YAY! I did that two more times that day (for a total of 3 cloves) and another coffee enema later in the evening. Whoa. A liver can hold THAT many liver flukes? YIKES. Tomorrow I'll double the garlic.

The next day I did two diced cloves in apple cider 3 times, again with the coffee enema, again with flukes (but less than the day before) - and I repeated it again the next day, and got NO flukes. Satisfied I'd killed all the adults I determined I'd need to keeping doing a "3 day hit" every week for at least a month...and that's when I smacked myself in the head and screamed "Tincture!!"

I've been making gallons of various tinctures since last fall, and knowing that the alcohol base causes the 'whatever' to absorb through the stomach directly into the bloodstream, a garlic tincture *should* be even better/faster than the raw...and it'd be a heckuva lot more convenient than chopping up cloves three times a day. So that's what I did....continuing with the "3 days of garlic weekly" to make sure I killed all the flukes (the tincture was just as effective as the raw cloves, as far as I could tell/see).

I'll post the 'recipe' for garlic tincture in a post below, and more about the staph/MRSA.

Unyquity

I second the request for more info on making home made garlic tincture.

In a somewhat related matter, there seems to be somewhat of a trend for people to be selling and subsequently other people buying "odorless garlic", but from what I understand, people interested in using garlic for natural medicinal purposes are advised to avoid that kind of manufactured garlic.

FWIW, I have a bit of experience experimenting with making home made garlic oil. This is pretty easy to do but there is a trick (or boobytrap, if you will) to be aware of that may be waiting at the end of oil-making process. The reason I'm interested in garlic tincture is due to uncertainty for the shelf life of garlic oil. Within the past year I saw somebody on the Schulze Forum advise that garlic-oil is to be refrigerated. This does stand out in stark contrast to advice I got indirectly from a different person (MH), but the thing is, I don't know for a fact what is the best advice in this case. The rationale they (the Schulze Forum guy, not MH) provided seems to make some sense. The basic home made garlic oil method is nothing more than putting a bunch of cloves in a sealed container (canning jar) full of olive oil and then letting this marinate for several days. The rationale is - oils, like olive oil, will eventually go bad / rancid. My question is - does garlic oil go rancid the way regular oils do? There is at least one Schulze aficionado who says yes, and it is for this reason that garlic oil should be refrigerated to lengthen it's shelf life. By the way, I've found that garlic oil works really well for chronic problems with inflamation in the inner ear / Eustachian.

Anyway, add me to the list of those who'd like a bit more info on making garlic tincture. Is it possibly as easy as putting bulbs in a sealed container of 90 proof?

PS - the trick / boobytrap to be aware of: the basic method for making home made garlic oil is to fill a jar full of cloves, then fill the air space to near the top of the container with organic olive oil. Put this in a sunny window * for 3 days.... or maybe 4 days if you want an extra strong oil. After 3 or 4 days, pour off the oil into a suitable container and discard the left over garlic. ** The potential trick / boobytrap is, a jar full of garlic and oil left to sit by a sunny window may erupt with fiz upon opening the jar to poor off the goodness. This was my experience. I opened the lid and failed to note the little popping sound. This was immediately followed by the oil oozing up out of the jar and all over the place, like a mini volcano. I made a mental note that the next time I try this experiment, try waiting till night time when the contents of jar may have cooled after sitting in the sun all day.

* - I am not sure if it is good to squeeze the soaked cloaves to get more oil out of them. This is usually a tip that many people use when making home oils and tinctures, but I'm not sure if this applies to garlic. The only reason I point this out is that I'm still a newby making my own garlic oil, I really do not know for sure one way or the other.

** - sitting a jar of garlic oil in sunlight may increase the rate at which the oil become rancid. Again, this seems logical, but then again, perhaps there is something in the garlic that will help offset this. I've seen other people advise that this process of soaking the garlic in oil for 3 to 4 days should be done in a dark cabinet away from light and heat. If anyone knows from experience either way on this, I'd like to know. Thanks.

Howdy,

First I'll answer your specific questions, then explain a bit, then the garlic tincture 'recipe' will be at the end. I just posted this:
//www.curezone.org/forums/fm.asp?i=1197442#i
(my 'garlic story' so far, including a bit about liver flukes), so you might want to check it out...as I'll be continuing my experiences here.

1. Were you dx with having MRSA by a culture from the doctor?
--The only physician I've seen in the last 10 years was a psychiatrist (before I got major-serious about natural health and beat my depression), and I will do everything in my power to make sure I never see one again. However, even though I have dealt with common staph issues since I was a pre-teen (I'm 48 now) and I was sure this was MRSA, I wanted to get a 'confirm' on my self-diagnosis of MRSA just for situations like this (and I wanted to be double-sure as I know do a LOT of natural health coaching and didn't want to provide misleading information). Since I have "an in" at my local community college, I asked if they'd use me for a lab test...so they sampled and cultured and phoned me back with "MRSA positive". (with the typical "OMG, you've GOT to get major Antibiotics FAST")

2. How did it manifest?
--A long story, but basically a return of my 'typical boils' of 'typical staph'...but this time, my normal cure 'wasn't working right' - and when I did resolve or semi-resolve a boil or inflammation, the scarring & pitting because of 'flesh eating' aspect was obvious.

3. How long did it take for you to see result with your method and how long did you use your regimen?
--I saw major improvement (MAJOR) after the initial three days of raw garlic cloves (that I thought I was taking only for liver flukes), and continued improvement during/after every "3 day dose" of garlic tincture. At the time I started taking the garlic I had 7 inflammed, red spots (all the sites of previous infections) that were starting to ooze and swell. At the end of the third day, they had all stopped oozing and all but two had lost all their redness and inflammation.

My intention had not been to utilize garlic at all for the MRSA, but to experiment with the dosage of hi-caliber echinacea tincture (which I also make) and see if I couldn't beat it totally with that...but the garlic interrupted my plan (lol). My knowledge/experience bank is SO huge in this particular area (staph, boils due to staph and lipomas -benign fatty tumors), and my faith in natural cures is so complete that I never panic over these things. Instead I combine my knowledge and experiences and use myself as a guinea-pig (since I know I can ultimately cure anything), so that I have solid information to offer others.

4. How long have you been free from signs of MRSA?
--I'm not completely free because I don't intend/desire to be at this point. All there is left is a few red patches where the major boils had been...and all the patches/spots where was inflammation that are now totally healed. I am SURE I could easily knock the last of it out with a few more days of tincture (which is why I said in my initial post that I'd beat it), but I am also sure that if I totally 'back off' those spots will/could become 'hot' again. I am also sure that if I would have taken the garlic tincture consistently for two weeks (2 full droppers/60 drops, 4 x times daily), I would be free of any sign or symptom. BUT, that would deprive me (and everyone I come into contact with for the rest of my life that's dealing with MRSA) of knowing if there's other "winning treatment options" that I'm going to be finding in the upcoming weeks/months. I'm thrilled to know that garlic will beat it, but I want to know MORE (I particularly want to know/find a more "do-able" way to beat it). I'm REALLY tough, and I can choke down anything/anytime and I have super high pain tolerance. But I know of no one that would actually take that much garlic for that long...it reeks, it's very hard to take, most folks would have problems in a work environment (because of the Body Odor ), and I haven't yet researched enough to know if it's strong antibacterial/viral/parasite/fungal qualities might play havoc with the normal flora of the body when taken in those large amounts.

And then there's the downside of using "killer" therapies instead of bolstering one's own immune system to attack and beat the MRSA. There's no doubt in my mind (and I believe it's been clinically tested) that Colloidal Silver & garlic will beat MRSA...but that leaves the body in the same place it was before - very susceptible to a repeat infection. But if we can utilize an immune bolstering herb or protocol (echinacea, echinacea in combination with castor oil packs, etc), then the body itself can learn to recognize and beat the invader and come away with a strong 'natural immunity'. The immune system can learn how to recognize and beat any future exposure to MRSA if it can be beat with echinacea (and possibly echinacea along with a "killer" as an assist)...but that won't be the case with garlic, CS or any other "killer" product or protocol. So that's where my focus will be.

Previously I had no problems beating common staph with echinacea (in myself and many others), but the echinacea dose sizes I'd utilized in the past for typical staph weren't as effective against the MRSA as the garlic (but the echinacea DID make a 'major dent')...and I haven't gotten around to trying more echinacea, garlic OR combining the two. It's quite a rock and hard place (lol). If I take enough garlic to totally wipe it out, I'll never know if the echinacea will work unless I'm reinfected. I supposed I could just cut myself and go to the local ER to get reinfected, but sneaking around wiping my wound all over their equipment and supplies isn't my idea of good time.

5. Did you have HA-MRSA or CA-MRSA?
-- I honestly don't know...all I know is that the culture was positive for MRSA.


A bit about my 'staph' history. I have dealt with lipomas since my teen years. These fatty, benign tumors supposedly have no known cure...and they can become very large (baseball size) and play all kinds of havoc with the major systems/organs of the body. The only thing allopathic medicine has to offer is to cut them out or shoot you up with steroids...neither is a cure. I had a couple of small ones excised 20 years ago (one about the size of a pecan, the other the size of marble).

My problem (or blessing) was that when they started forming, they always worked their way to the surface and tried to come out through my skin. Sometimes this would result in me being able to 'self surgery myself' and get them completely out, but many MANY times they were too large for me to do that and/or they would become infected and turn into raging boils...and the staph would spread and end up having several boils or carbuncles at a time. The biggest was about the size of a tennis ball, with many other golf-ball sized ones. Ultimately, through healthy eating and much attention to my liver (I figgered the liver is in charge of metabolizing fat, so the liver would be the organ 'in charge'), I have completely eliminated any new lipomas from forming, and have only a few of the larger ones left (they are shrinking and receding). I dealt with this issue (in varying stages of severity) from my teens until now. (which is THE reason I knew "this" staph was MRSA long before the culture...it is much more aggressive, fast to inflame and leaves far deeper/larger scars - it really does 'eat' flesh).

The garlic tincture "recipe" -

There's no 'specific measurements', nor can there be - because each garlic clove is different in size and amount of 'juice'. What you want to do is end up with a blend of garlic and alcohol where 3/4 of the jar is garlic/alcohol and 1/4 of the jar is alcohol floating on the top of that.

I made approximately 1/2 a gallon and utilized a gallon glass jar. I took 3 pounds of organic bulbs, peeled only the majority of the papery skins off the bulbs, and smashed them with the flat side of a hammer. Then pulled away any loose skins and threw them in my Vita Mix (a blender will work, just not as quickly). Add a few cups of 100 proof vodka (or if you can't buy 100 proof vodka, mix 80 proof vodka with Everclear to come up with 100 proof -which is what I do-, or just use 80 proof if you can't buy Everclear in your state). Turn on the blender - you're wanting to end up something that looks like "garlic applesauce".

When you've finally got all the garlic turned to 'applesauce', pour it into the larger jar (you may need to empty the blender into the jar several times, depending upon how much you're making). Give that a few hours to 'settle', then add more alcohol (or more garlic) so that when you look at the jar from the side, the contents appear to be 3/4 "garlic applesauce" and 1/4 alcohol floating on the top of that.

And don't be surprise if the color changes to a glowing/neon turquoise/teal blue! YIKES! The first time that happened I though I was in the middle of a chemistry lab gone berserk!! A quick google search "garlic turned blue" yielded the answer. Any trace amount of copper will cause that reaction, and sometimes just the chemicals in the garlic when added to other substances will cause it. After a few weeks, the blue goes away and the resulting tincture is truly a beautiful, warm shade that looks like light honey.

Start this tincture on the new moon and harvest on a full for the strongest, most efficacious result. Shake the bottle every day (at the minimum), or every time you walk past it (best). Keep it in a cool, dark place. (I have a very dark corner that I use for my tinctures, if I didn't, I'd probably use amber bottles).

Technically, it needs to 'tincture' at least two weeks before being strained & used, but we're talking a huge amount of garlic juice here (since we're using raw garlic). I tried/used some from the 'top float' a few days after I made my first batch. Trust me, it was VERY strong & effective!

To "harvest" (assuming you don't have a tincture press or a VitaMix 'cider/juice press'), simply pour the contents of the bottle into the corner of a clean pillow case and start twisting/squeezing from the top until you've squeezed out all the tincture. USE GLOVES! (or your hands will reek for days, and it can easily burn your skin).

MAKING GARLIC TINCTURE WARNING/ALERT! You will not BELIEVE the intensity of the fumes and smell of this stuff. It'd be wise (on the first 'harvest') to pour just a little bit into the pillow case, squeeze it out, and then decide if you everwant to 'squeeze out' the rest, or just use it with the 'pulp'. Within minutes of opening the jar and pouring it into anything, your WHOLE house will become 'garlic laden'...and it takes several hours for the fume to dissipate with all doors/windows open. We now do all our 'squeezing' and bottling OUTSIDE.

Also, be careful/cautious not to open the jar where you'll end up taking a 'full hit' to the sinuses/lungs (the fumes really do 'burn') and be careful not to splash any directly on your skin. For topical usage this volatile tincture MUST be diluted (and I don't know the dilution ratio because I haven't been able to find it online and I'm not planning on using myself as a guinea-pig on this one).

And that's all there is to it...just make sure the garlic gets good and pulverized and the rest is easy.

Unyquity

Bugbuster, there will always be people who do not understand certain things. I have decided to say that whatever works for them works for them and is good.
Nature can't be duplicated in the laboratory, but with some things the active ingredient can be extracted and stabilized, and it looks like this is what the Allimed is. We aren't duplicating, we are extracting and stabilizing, and the active ingredient is allicin in garlic. There are those who just can't eat enough cloves of garlic at once to kill the germs off. So, I think the Allimed is a godsend.
Of course we are just taking people's word for how sick they are when they did the garlic cloves and the burden of proof lies with the poster as to how serious the beginning problem was and what the results were.
I choose to rely upon the research done and also bugbuster's testimonial right now as I am only a few days into taking the Alimed.
I do bruise the garlic and swallow it whole, so maybe that is helping, too. It is too early into my diagnisis to tell the difference that ther Allimed is making and I have to consider that I am also taking clindamycin that I will have to finish that in order to not cause more resistence in this strain of Staph aureus.
Much remains to be seen in my case. It will be a few months before I can post a real testimonial.

I agree, ohfor07 that a combination of all that has been posted here could be beneficial. Basically I am referring to what is taken internally.
I am using the Allimax creme that is not someting that is home made right now. Am wondering if garlic burns the skin if this is a better route to take.
No one has a real answer, so putting the tincture on the skin seems experimental at this point. One wouldn't want to cause another break in the skin is what I am getting at, if the tincture was too strong.
Any ideas out there?
Thanks.